DEVELOPMENT OF TERRACOTA STORAGE FOR FRUITS AND VEGETABLES

• Main Author: Citra Tri Vina, Surya
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/66088
• Institution: Institut Teknologi Bandung

Vegetables and fruits are considered as perishable goods, which means fresh food that are easily damaged. The slightest physical defect of the fruit or vegetables will affect hugely on the decline in consumer interest, so it will finally rots and ended up being unsold. Organic food waste placed at the highest position among the composition of waste in developing countries. On the other hand, the refrigerator as a means of cooling and storage, makes negative impact for environment. Clay pottery is an artefact that has long been developed in Indonesian culture as storage equipment. The abundant resources of it, make the price of clay pot very affordable even for the low economic class. By developing earthenware as an alternative refrigeration method for storing vegetables and fruit, it is hoped that there will be a reduction of organic food waste quantity and would become an fridge alternative for community who willling to contribute to preventing climate change by adopting a green living and sustainable lifestyle.